Can cover in chocolate or use as a substitute for fondant. Keeps for up to a month in the refrigerator and 6 months in the freezer.
Ingredients
- 1.5 cups blanched almond flour
- 1.5 cups confectioners' sugar
- 2 teaspoons almond extract
- 1 teaspoon rose water
- 1 egg white
Instructions
-
1
Combine almond flour and confectioners' sugar in a food processor; pulse until evenly mixed. Add almond extract and rose water; process until combined. Add egg white; process until a thick dough forms.
-
2
Wrap dough in plastic wrap and refrigerate until firm.
Nutrition Facts
Per serving
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